Halloween Candy Nanaimo Bars for #FDTrickOrEat

It’s that time of year again! Time to make treats that no one knows how to pronounce! I’ve made these before actually a few years ago, and I loved them so I decided to make them again for this #FDTrickOrEat partnership with FreshDirect. Only this time, there would be an inclusion of Kit Kats…because Halloween candy.

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These bars are actually a Canadian treat, and now you have another reason to love Canada. Poutine is the first reason, FYI.

The bottom layer is a glorious sweet and nutty combo of chocolate, coconut, crushed Kit Kats, graham cracker crumbs, nuts, and butter. The middle layer is an orange buttercream (I used red and yellow food coloring because I couldn’t find orange – thanks, color wheel), and the top layer is dark chocolate ganache. Mmmmm ganache.

Thanks as always to FreshDirect for stocking my fridge with the best ingredients!

Halloween Candy Nanaimo Bars (w/Kit Kats!)

Halloween Candy Nanaimo Bars (w/Kit Kats!)

Bottom Layer:

  • 1/2 cup (1 stick) unsalted butter – room temp
  • 1/4 cup granulated white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg, beaten
  • 1 teaspoon pure Vanilla extract
  • 1 cup crushed Graham Cracker Crumbs
  • 1 cup Unsweetened Coconut Flakes
  • 1/4 cup walnuts, chopped
  • 1/4 cup pecans, chopped

Middle Layer

  • 1/4 cup unsalted butter – room temp
  • 4 tbsp heavy cream
  • 2 tbsp vanilla pudding powder
  • 2 cups powdered sugar
  • 1/2 tsp pure Vanilla extract

Top Layer

  • 4 ounces semisweet chocolate, chopped
  • 1 tbsp unsalted butter
  • 1 tbsp heavy cream

DIRECTIONS

Butter or spray a 9×9-inch pan with a non stick vegetable spray.

  1. Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Very slowly in a steady stream stir in the beaten egg, otherwise you will have chocolate scrambled eggs, and believe me, no one wants that.
  2. Cook, stirring smoothly and constantly, until the mixture thickens (1–2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, Kit Kats, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about an hour)
  3. Middle Layer: In your electric mixer or with a hand mixer, beat the butter until smooth and creamy. Add remaining ingredients and beat until the mixture is smooth. Don’t give up on the mixing—it will be crumbly at first, but if you keep mixing on a med-high speed, it will turn into a rich, smooth buttercream. If the mixture is too thick to spread, add a little more milk/cream.
  4. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
  5. Top Layer: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate until the chocolate has set.
  6. NOM NOM NANAIMO NOM NOM

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This post was written in partnership with FreshDirect. All opinions (and bad jokes) are my own.

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